Caramel Chocolate Crunch Bars (No-Bake Recipe)

These Caramel Chocolate Crunch Bars are a decadent no-bake dessert that combines a buttery graham cracker crust, a rich and gooey caramel layer, and a smooth chocolate topping. With the perfect balance of crunch, sweetness, and chocolatey goodness, these bars are guaranteed to satisfy any sweet tooth.

They’re easy to make and ideal for parties, potlucks, or when you’re just craving an indulgent treat.

Ingredients

For the Graham Cracker Crust:

2 cups crushed graham crackers (about 14 full sheets)
½ cup unsalted butter, melted
¼ cup granulated sugar

For the Caramel Layer:

1 cup granulated sugar
½ cup unsalted butter
½ cup heavy cream
¼ cup light corn syrup (optional, for extra smoothness)
¼ tsp salt

For the Chocolate Topping:

2 cups semi-sweet chocolate chips or chopped chocolate
1 tbsp vegetable oil or coconut oil (for a glossy finish)

‍ Instructions

1. Prepare the Graham Cracker Crust

In a mixing bowl, combine:
- 2 cups crushed graham crackers
- ½ cup melted butter
- ¼ cup granulated sugar
Mix until the texture resembles wet sand.
Press firmly into the bottom of an 8×8-inch pan lined with parchment paper or lightly greased.
Use a flat-bottomed object (like a measuring cup) to ensure an even, compact layer.
Chill the crust in the refrigerator while you prepare the caramel layer.

2. Make the Caramel Layer

In a medium saucepan over medium heat, combine:
- 1 cup granulated sugar
- ½ cup unsalted butter
Stir constantly until the sugar dissolves and the mixture turns a deep amber color (about 5–7 minutes).
⚠️ Be careful not to burn the caramel.
Slowly whisk in:
- ½ cup heavy cream
- ¼ cup corn syrup (optional)
The mixture will bubble — this is normal!
Stir in ¼ tsp salt, cook for another 1–2 minutes, then remove from heat.
Let caramel cool slightly (about 5 minutes).
Pour over the chilled crust and spread evenly.
Return to the refrigerator to chill for 30 minutes, or until set.

3. Add the Chocolate Topping

In a microwave-safe bowl, combine:
- 2 cups semi-sweet chocolate chips
- 1 tbsp vegetable or coconut oil
Microwave in 30-second intervals, stirring between each, until completely melted and smooth.
Alternatively, melt in a double boiler.
Pour the chocolate over the firm caramel layer.
Use a spatula to spread it into a smooth, glossy finish.

4. Chill and Set

Return the pan to the fridge.
Chill for 1–2 hours, or until the chocolate is fully set.

5. Slice and Serve

Once set, lift the bars out using the parchment paper overhang.
Slice into squares or rectangles using a sharp knife.
- For clean cuts, dip the knife in hot water, wipe dry between slices.
Serve and enjoy!

Tips for Perfect Bars

Use parchment paper for easy removal and clean edges.
Don’t rush the caramel; patience leads to a smoother texture.
Add a pinch of flaky sea salt on top of the chocolate before it sets for a sweet-salty contrast.
Want extra crunch? Stir crushed pretzels or toffee bits into the caramel layer.

How to Store

Refrigerator: Store in an airtight container for up to 1 week.
Freezer: Freeze sliced bars in a sealed container for up to 3 months. Thaw at room temperature before serving.

⭐ Why You’ll Love These Bars

No oven required
Simple ingredients
Perfect for make-ahead desserts
Delicious contrast of textures and flavors

These Caramel Chocolate Crunch Bars are a guaranteed crowd-pleaser. Make them once, and they’ll become a staple in your sweet treat lineup. ✨

For more details, visit the full recipe

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